Chicken Alfredo Pizza Recipe
Make Chicken Alfredo Pizza Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Assembly
Alfredo Sauce
Toppings
Method
Dough & Assembly
- 1
Preheat and prepare dough
Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Dust with 1–2 tablespoons flour as needed to prevent sticking. Transfer dough to a piece of parchment paper or a floured peel. Brush the dough lightly with 1 tablespoon olive oil, focusing on the outer rim for a golden crust.
Alfredo Sauce
- 2
Make quick Alfredo
In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned. Sprinkle 1 tablespoon flour over the butter and garlic and stir for 30 seconds to form a roux. Slowly whisk in 3 tablespoons whole milk and 3 tablespoons heavy cream until smooth and beginning to thicken, about 2–3 minutes. Stir in 3 tablespoons grated Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using. Cook another 1–2 minutes until sauce coats the back of a spoon. Taste and adjust seasoning. Remove from heat and let cool 2 minutes — sauce should be fairly thick but spreadable. If too thick, whisk in a teaspoon of milk at a time to reach spreading consistency.
Toppings
- 3
Assemble pizza
Using a spatula or the back of a spoon, spread an even layer of the warm Alfredo sauce over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute 1 cup cooked shredded or thinly sliced chicken across the cheese. Sprinkle the additional 2 tablespoons grated Parmesan over the top and add red pepper flakes if desired.
- 4
Bake
Carefully slide the assembled pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling and slightly browned, 8–12 minutes depending on oven and thickness of dough. Rotate halfway if necessary for even browning.
- 5
Finish and serve
Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with the remaining olive oil for shine and extra flavor, if desired. Sprinkle chopped fresh parsley over the pizza. Slice into 6–8 slices and serve immediately. Optionally offer extra grated Parmesan and red pepper flakes at the table.